Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities

Figure 2

In vitro glycemic response study of control and β-glucan added flour. WF = wheat flour; 1% = β-glucan added at 1% level to wheat flour; 2% = β-glucan added at 2% level to wheat flour; 4% = β-glucan added at 4% level to wheat flour.